There is a pumpkin pie recipe in the AAIA recipe book I have - it uses Nutriwhip in it. I think Saskmommy talked about it last year. I tried the recipe but it was runny - it tasted good though. I think my problem was I used my own stewed pumpkin which has more water content than store bought pure pumpkin. I will try to post the recipe tomorrow. I plan to try it again with the different pumpkin.
Kate

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

in a large bowl, combine flour and salt. Using a pastry blender or knives, evenly cut shortening into flour mixture. In a small bowl, combine baking powder and vinegar. Add to flour mixture. Add water, a tablespoon at a time, until dough is moist enough to form a ball. Shape doough into 2 balls.

On a lightly floured surface, roll 1 ball into an 11 inch circle. Fold pastry in 1/2 and place in a 9 inch pie plate. Unfold gently and press in bottom and up sides of plate. Roll out remaining pastry and set aside for topping. Continue with the filling as desired in the recipe.

Note: For a single crust pie, unused pastry may be frozen for up to 1 month or refrigerated for afew weeks.

For a baked pie shell, line pan, prick bottom and sides with fork. Bake at 450 degrees F for 9 to 12 minutes or until light golden brown. Cool and continue as directed in a recipe.

Line pie pan with pastry. In a large mixing bowl, combine egg replacements, sugar, pumpkin, and spices. Blend well. Slowly mix in Nutriwhip and soymilk. Pour into pie shell. Bake on bottom rack in 425 degrees F oven for 10 minutes. Turn heat down to 325 F and continue to bake for about 1 1/2 hours or until a knife inserted near the center of the pie comes out clesn. Cool.

Whip Nutriwhip and spread over pie before serving. Creamy texture and yummy flavor.

Susan, we will be having this for thanksgiving this weekend. It is awesome!

I usually use Kingsmill egg replacer. How much oil, water, vinegar do you use for each replacement or for 3 replacements? Thanks. I use NutriWhip light. I think it is made by Maple Leaf. Which brand do others use?

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

When I made it last year...I had never made any pumkin pie before, not even the real eggy milky one. It never really ocurred to me that it might be too thin or not set. I guess lucky for me it worked fine.

Okay, I am doing something wrong. I bake all kinds of other pies successfully but I have difficulty with this one. I used store bought pure pumpkin puree. Should I have mixed the nutriwhip longer with a mixer before pouring it into the pie shell? I put the pie on the second last rack - I was afraid the bottom one would cause it to burn. My oven is new and quite hot. Maybe it should have been on the bottom rack. The problem is the pie was in 2 hours and a knife was still not coming out clean. The middle is still quite soft. AHHHHH!!!!!!!!!! I have my inlaws and siblings here for a meal and no pie!!!!

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

I don't remember having this problem last year...but I couldn't get the knife to come out clean yesterday either. I baked mine about 2 hours as well. I let mine cool, it is a little soft, but it tastes good...and it tastes done.

I used the whole can 768(?) ml of pure pumpkin and the Kingsmill egg replacer which is basically cornstarch. The pie was delicious! It was a bit soft in the centre but is firm enough today.
I would definately make this recipe again.

We ate the pie and it was very good. A little soft but I knew there was nothing in the pie that could cause harm if it was undercooked -no eggs! I will make it again next year and I will bake it on the bottom rack I think. Maybe a little less soy milk or more pumpkin perhaps. My daughter of course did not try it. But the whole point of making it was that she could if she wanted to. Happy Thanksgiving!

_________________13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema10 year old son - no allergies

I found this on another forum I belong to for an egg-free pumpkin pie recipe. Apparently the corn starch provides the binding component! I would have never thought of that! There were several posters who made it dairy/milk free by replacing the evaporated milk with 1/2 cup rice milk with the same fantastic results.

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